Popcorn MarshmallowTreats

I'm so excited - the girls and I are getting ready for a road trip! My niece's annual dance recital is this weekend so my daughter and 3 of my grand-daughters are headed north! One of our family traditions is to bring snacks so we don't have to buy them along the way. I decided to make some popcorn treats for the trip, of course we'll bring the fruit too, but sometimes you just have to eat some gooey, sweet treats! This is a simple and quick recipe, perfect for all of us that are just too busy!!
Ingredients:
12-14 cups air popped popcorn
1/2 bag miniature marshmallows, melted
1/4 c butter, melted
2 T coconut oil
1 c honey roasted peanuts
Pop your popcorn and place in a large container, add peanuts (I used a large cookie storage container). In a large saucepan, melt marshmallows, butter and oil over medium low heat on stove. When melted pour over the top of the popcorn and peanuts and mix together. Pour into a 13x9 buttered pan and press down. Let it sit uncovered for a couple of hours and cut into bar size pieces.
* You can also add pretzels, m&m's or your favorite snacks with the peanuts.
Enjoy your treats!
Love and peace,
~ Simply Tammi

Homemade Creamey Honey

I never realized that creamed honey was something you could make yourself, until recently. I bought some delicious creamed honey and was almost out when I searched and found lots of people explaining how to make it yourself.  Who knew?!? All you need is regular honey and a little bit of creamed honey. (which is all I had left).  I'm not technical or scientific so I won't explain it. Here's a more scientific explanation. You might want to look it up if you want to know the science behind it..I just know it works and it tastes delicious. You need to add about 10% of creamed honey to regular honey. I added a couple tablespoons to my pint jar of honey. If your honey has crystallized then warm it a bit by putting the jar in hot water or pop it in the microwave for just a little bit and stir. Then add the creamed honey to the mixture. I used my hand mixer with the whisk attachment and did it right in the jar. You want to make sure it mixes all the way to the bottom. When it looks like it's mixed well, then store in a jar somewhere slightly cool...they said around 57 degrees. I put mine in my canning jar cupboard and it's turning out just fine.  After about a week it is ready! I put it on everything, biscuits, toast, oatmeal, yogurt. Hope you try it!

~Simply Angie

 

Organizing the Kitchen

Spring has arrived, FINALLY! It is the first day since September that it's been in the 70's, seven long months of cold! If you read our blog often, you know this means we have been cleaning, sorting and organizing! 

I bought some Peter Walsh fridge bins at Costco. I found similar ones at other stores and online also. They come in lots of different sizes. It's handy to put things in groups like you use them. My condiments like mustard, ketchup, hot sauce, etc. are in one bin. The peanut butter, jellies and syrup are in another one. So when you are serving something you can take out the whole bin instead of a bunch of separate containers. You also avoid the "sticky shelves" in your fridge! I put things that I use most like rice, pasta, and dry beans in jars and store them in an old wooden box. I keep that on my counter next to my stove. It's also helpful for family members or visitors, so they don't have to look through all the cupboards to find things to cook something. 

Now... if I could just get them to see the dishwasher and soap during clean up :-)  

Happy organizing!

~Simply Angie

Sweet Cheese Puff Pastries

I made some great little dessert pastries this weekend and the taste testers loved them! They are simple to make and they even look a little fancy! I think I will make my own pastry next time rather than the box, but the taste testers thought they were good. So much for homemade...sometimes!!!
Ingredients:
1 box of frozen puff pastry (2 sheets in a box), thaw just until cool enough to unroll
1/2 c ricotta cheese (or you can use 8 oz of cream cheese rather than ricotta and mascarpone cheese)
1/2 c mascarpone cheese
1/3 c sugar
1 T flour
1 egg yolk
1/2 tsp vanilla
* 1 T lemon zest (1 lemon) this is optional
1 egg, whisk until smooth for the glaze
Directions:

• Mix cheese and and sugar together. 
• Add flour, egg yolk and vanilla. Mix until creamy and add lemon zest. I used a hand mixer and kept it on low. Don't over-mix.
• Unfold the pastry sheets unto lightly floured parchment paper, roll a couple of times with a rolling pin so that the dough is smooth then cut each pastry sheet into 4 squares.
• Place about 2 tablespoons of cheese mixture in the middle of each square.
• Take one of the corners and fold over the top of the cheese to the opposite corner and press down, leaving about an inch or a little less on edges. It will look like a triangle. 
• Beat the egg and brush it around the edges of each triangle and over the top.
• Take the pointed end that you folded over in the beginning and fold it back over the top about an inch or so. You will want to seal it with the egg wash so the cheese doesn't come out when you're baking them. (You can sprinkle some cinnamon and sugar over the top if you want some extra sweetness).
• Pick up the parchment paper and place it on the baking sheet.
• Place in preheated 400F oven.
• Bake for 16-19 minutes until puffed and lightly browned.
• Remove from oven, let cool for about 10 minutes and enjoy!

Love and peace,
~ Simply Tammi